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Cheese, bacon, potato and kale croquettes
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These fluffy croquettes are stuffed with cheese, bacon, potato and kale to bring all the hearty vibes to the brunch table.
YIELDS
3
TO
4
Ingredients
- 1 cup Black Diamond Italiano shredded cheese
- 6 slices of bacon, crisped
- 2 cups mashed potatoes, cooled
- 1/2 cup kale, shredded, lightly sautéed and cooled
- 2 large egg yolks
- 1 tablespoon all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 large eggs
- 2 cups Panko breadcrumbs
- 2 cups vegetable oil for frying
Directions
- Begin by lining a baking sheet with parchment paper.
- Add Black Diamond Italiano shredded cheese, bacon, mashed potatoes, kale, yolks, flour, salt and pepper to a large mixing bowl. Using clean hands or a wooden spoon, mix everything thoroughly—roll the mixture into small balls and place on the prepared baking sheet. Cover and refrigerate for two hours.
- Remove chilled croquettes from the fridge and set up your dredging station. Add eggs to a mixing bowl and beat and add Panko to a second bowl. Heat vegetable oil in a large skillet over medium-high heat.
- Dip chilled croquettes into the beaten eggs, then into the Panko, ensuring they are well coated. Fry croquettes, four at a time, in the hot oil, moving them around to guarantee even crispiness for about three to four minutes or until golden brown. Remove from oil and place on a paper towel-lined plate. Serve immediately. Enjoy!
